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FORUMS General Discussions Open Forum What's for Dinner
TOPIC: What's for Dinner
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I understand the characteristics of cheese, as well as composition, also textures. that is why I have tried various suggested substitutes to try to get the same results to no avail. unless I got the cheese they use. i will try those suggested and see how either works.

I have bought different cheeses at the local ethnic shop but to no avail but I can ask and they will get but I needed a name to ask for.

Burlingham NY
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BTW you may want to adjust how you cook your cheese. Cheese has fat in it and that fat will seperate if too much heat is applied. Many cheeses just do not have the flavor if they are low-fat. Cheese sauces consist of more than just cheese, it is unlikely you will duplicate their cheese unless you get the recipe.

Sanford NC
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Looking go to your local Mexican market, they will have what your looking for and some things you do not normally find in a regular supermarket. You may want to take a Spanish speaking friend with you.

Sanford NC
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the one place we go to will sell it to me but, I don't get the package to look it up , I cannot complain since they don't have to sell it to me .

Burlingham NY
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I do but it does not come out the same. some things in life one cannot seek a deal on and cheese happens to be one of them I won't save on, from texture , taste , etc....I really cannot stand proccessed cheeses that ooze oil when heated or melted yuckkkkk

Burlingham NY
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It sounds like queso fresco, but it also might be asadero. Both can be found in specialty markets or bigger chain supermarkets.

E

Newark NJ
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Buy better cheese

Augusta NJ
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if it stays dense when melted has a mild taste, and is not greasy that could be it . we go to 2 mexican restraunts for this dish and another which consists of 2 medallions ( one place uses a sirloin the other uses Filet mignon) and the wrap them w/ bacon cover w/ the cheese and a roasted pablono pepper another killer dish but the cheese tames the heat of the pepper

Burlingham NY
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It's probably queso fresco.

E

Newark NJ
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I understand that but I have tried to duplicate the dish as simple as it is but many of the cheeses I buy end up with alot of grease or oil from the cheese, and every time I ask they answer the same . they have been great with many questions I have regarding thier fare but the cheese for the shrimp is what I have not been able to copy unless i get it from them

Burlingham NY
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TOPIC: What's for Dinner